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Monday, June 10, 2013

Instant Raw Mango Pickle-Summer Special Aam Ka Achaar. Step By Step

Every time I think of summers there is rush of school memories. I used to be so happy to think about summer vacations, playing games with friends without thinking of the home work and then summer fruits like watermelon, musk melon and the most important one mango.

My mom used to make amazing raw mango pickle in summers and we used to eat it for whole year. It is a pickle loaded with lots of spices and beautiful aroma. I surely miss that :-(. Anyways I was happy to see some raw mangoes in the local market and I called my mom to know the recipe. She advised me to make instant pickle because other one needs lots of sunlight and is a very time consuming process.

Last year I made aam ka hing ka achar which means mango pickle with the flavour of asafoetida and it was among the popular post for a long time. I have also tried making tomato pickle which of course can be made and enjoyed in any season.

The instant raw mango pickle is sooooo simple and quick. The tanginess of mangoes is balanced with sweetness of sugar and fennel seeds are added to give that pickle taste. I stored in the fridge for 1-2 weeks and it was still fresh. Truly a delight!! Here is the recipe.

Ingredients:

2 cups chopped raw mango/kacha aam/kairi

½ teaspoon cumin seeds/jeera

1 tablespoon fennel seeds/saunf

¼ teaspoon asafoetida/hing

2 tablespoons of sugar/chini/shakkar

Salt/namak to taste

½ teaspoon turmeric powder/haldi

½ tablespoon red chilli powder/lal mirch

½ teaspoon coriander powder/dhaniya

½ glass water/pani

1 tablespoon oil/tel

Method:
Heat oil in a pan.

When the oil heats, add 1 whole red chilli.

Then mix in of cumin seeds. Let them splutter.

Add aseofetida

Add fennel seeds and mix.

Mix in half a glass of water.

Add chopped raw mango

Add salt.

Add turmeric powder.

Mix in coriander powder.

Add red chilli powder.

Finally add sugar and mix well.

Cover with lid and let it cook for 5-8 minutes or till mangoes become soft and mushy.

Notes: Sugar and red chilli powder can be increased or decrease as per ones's taste.

I also have memories of mango pickles being made during summer, left out in the sun on the terrace, so that it soaks in the sunlight and stays good during the winter. Your post revived such lovely memories...and the pickle looks yum...:-)

Mango pickle is a must in almost every household in India. Just recently I made my stock. It was interesting to note that you actually cooked the mangoes on heat. That's new to me. Would love to try it next time your way. Bookmarking it.